Heat oven to 350°F. Coat bottom and sides of an 8- or 9 x 3-in. springform pan with nonstick spray.

Crust: Mix ingredients in a small bowl; firmly press over bottom of pan.

Filling: Mix sugar and cornstarch in a large bowl. Add cream cheese; beat with mixer on medium speed until smooth. Beat in eggs and vanilla, scraping down sides of bowl as needed. On low speed, add cream; beat just to blend. Pour into pan.

Bake 55 to 60 minutes until cake has risen, edges are very lightly browned and center still jiggles when pan is moved. Cool in pan on a wire rack about 1 1⁄2 hours (cake will set completely). Run knife around edge of pan. Cover pan loosely; refrigerate at least 4 hours.

Up to 1 hour before serving:Remove pan sides. Garnish with raspberries.

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